Recipe courtesy of Mary McCartney
Lemon Garlic Broccolini
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 169
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 160
- Total: 10 min
- Active: 5 min
Ingredients
8 ounces broccolini, ends trimmed (about 1 bunch)
1 tablespoon extra-virgin olive oil
1 medium clove garlic, crushed
Zest and juice of 1/2 lemon
Pinch of flaky sea salt
Directions
- Heat a medium sauté pan or wok over medium heat.
- Rinse the broccolini under cold water and add to the heated pan or wok (you want to hear a nice sizzle). Put the lid on and allow to cook and steam for a couple of minutes, tossing once or twice so it doesn’t burn.
- Take off the lid and drizzle over 1 tablespoon olive oil, place the lid back on and cook the broccolini for a couple of minutes, shaking the pan from time to time to make sure it doesn’t burn, until it is bright green and crisp-tender.
- Stir the crushed garlic, lemon zest and a pinch of sea salt into the broccolini, then cover and cook for a further minute.
- Remove the lid, stir in the lemon juice and transfer to a serving plate.